I just love my Mexican traditions and I’m always up for it every year! I wish I lived closer to my mom since she is the one that cooks all the yummy Holiday or Posada food. Every year around Christmas, most of my sisters and I gathered at my Mom’s house to prepare tamales for our Christmas Party. Now that I have my own little family, I’m hoping to introduce traditional Mexican food and create new traditions of our own. When I think of posadas and my Mexican traditions I think of Pozole, Tamales, Bunuelos, & Menudo. Avocados from Mexico are always present at our table! So in the spirit of Posadas, memories & Christmas spirit, I made pozole just like my mom’s recipe.
I love avocados and I almost add it to all my meals but specially in pozole. As we tend to serve our Pozole with tostadas, we also make pozole tostadas by adding guacamole, pozole meat, cabbage and red salsa. I also create a new fresh avocado dip and low-carb whole wheat tortillas fried in coconut oil to make it a little more healthy.
With this weather, a bowl of yummy pozole with plenty of fresh cabbage and avocado is all I need in this cold weather.
To make this pozole is pretty easy but if you have any questions or if I miss something, let me know in the comments. Hope you enjoy.
- About 10 Red Dried Chilis
- ½ tsp of Cumin Powder
- ½ tsp of Salt
- 1½ of tablespoons of Sesame Seeds
- Can of White Hominy of 20oz
- 1-2lbs of Beef Stew Meat
- Small Onion cut in half
- 1 tsp of powdered beef base
- 1 garlic clove
- 1 tsp of Kosher Salt or more to taste
- 3 Bay Leaves
- Finely Shredded Cabbage
- Avocado Slices
- 1 Large Avocados
- 2 oz of Cream Cheese
- 1 tbs of fresh Cilantro
- 1-2 juice of limes
- ½ tsp of pepper
- 1 Large jalapeno
- ½ tsp of salt or to taste
- Boil meat on a medium-large pot with enough water, onion, salt, bay leaves, garlic until tender for about 1-2hrs.
- To make chili sauce:
- Remove stems from chilis and boil in water on a medium sauce pan until soft. Using a blender, combine chilis, pepper, salt, cumin powder, sesame seeds until well blended. You will need a food mill to make the sauce or you can use a mesh strainer to get the sauce out of the mixture. Set aside.
- Once meat is ready, add chili sauce and (drained and rinsed) hominy.
- Remain in medium heat until is boiling.
- To make avocado dip:
- Blend all ingredients in a blender until creamy.
- Serve Pozole with fresh cabbage, avocados and limes.
- Refrigerate leftovers; make sure the pozole is cool when stored in the refrigerator.
How do you celebrate and add tradition to your holidays? Do you love Avocados as I do?
Check out Avocados from Mexico for more yummy recipes and Posadas Recipes.
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Disclsure: This is a sponsored post in collaboration with Avocados from Mexico and Latina Bloggers Connect. All opinions and content is my own.